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Indian-spiced roasted cauliflower

Indian-spiced roasted cauliflower


This creative recipe uses up the entire cauliflower to waste less food – plus it's low fat and vegan-friendly

  • Feeds 2 Feeds 2
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    2451kj 584kcal
  • Fat
    Low 30%
  • Saturates
    Low 15%
  • Sugar
    Low 27%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 70g


  • 1 Co-op British cauliflower, including leaves
  • 150g dairy free coconut yogurt alternative
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 1 tsp cumin
  • Juice of ½ lemon
  • 1½ tbsp Co-op rapeseed oil
  • ½ tsp chilli flakes
  • 2 red onions, finely sliced
  • 2 tsp Co-op Fairtrade dark brown soft sugar
  • 2 tsp Co-op cider vinegar
  • 250g pack Co-op microwave brown rice
  • Handful coriander, roughly chopped
  • 1 tbsp Co-op flaked almonds, toasted


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Remove the leaves from the cauliflower and set aside
  3. Bring a large pan of water to the boil then simmer the cauliflower for about 15-20 mins, until just tender
  4. Drain and leave to dry completely
  5. Mix the yogurt with the spices and lemon juice
  6. Put the cauliflower in a roasting tray and coat with the yogurt mixture
  7. Roast for 45-50 mins, or until golden and soft when a knife is inserted
  8. About 20 mins before the time is up, toss the cauliflower leaves in ½ tbsp of the oil
  9. Remove the roasting tray from the oven and arrange the leaves around the cauliflower
  10. Sprinkle the chilli over the leaves and cauliflower, then return to the oven
  11. Meanwhile, heat the remaining oil and cook the onion for 8-10 mins over a medium heat, or until very soft
  12. Add the sugar and vinegar, then cook for 5-6 mins, or until caramelised and sticky
  13. Heat the rice according to the pack instructions, then stir into the onion, along with most of the coriander
  14. Slice the cauliflower into 4, then serve with the onion rice
  15. Scatter with the remaining coriander and the flaked almonds to finish

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